Line baking sheet with foil and add sweet potatoes to the pan.
Pierce sweet potatoes about 4-6 times all over with a fork and bake them for 50-70 minutes or a fork can easily be pierced all the way through. (the time varies so much depending on the size of your sweet potato).
When the sweet potatoes are almost done, place a skillet over medium heat.
Once warm, add oil to the pan along with onion and garlic.
Saute for 3-4 minutes or until lightly browned. Set aside.
Once sweet potatoes are cooked, slice them in half lengthwise and scoop out most of the flesh, leaving a small layer so it can maintain its shape.
In a large bowl combine sweet potato flesh, cooked onion and garlic, shredded chicken, salsa and chipotle powder.
Mix thoroughly to combine, then season to taste with salt and pepper.
Scoop mixture back into the sweet potato skins and place them back into the 400 degree oven for 10 minutes.
To make cashew lime crema, combine cashews, hot water and lime juice in a blender and blend on for about 3 minutes, or until smooth and creamy. Season with salt to taste.